Curried Pork Stew

From Cooking with Paula Deen, Jan/Feb 2007

Ingredients

1. 1/4 cup all-purpose flour
2. 1 teaspoon salt
3. 1 teaspoon ground black pepper
4. 2 (1-pound) pork tenderloins, cut into 1/4-inch cubes
5. 3 tablespoons vegetable oil
6. 1 large onion, chopped
7. 1 green bell pepper, chopped
8. 3 cloves garlic, minced
9. 4 (14-ounce) cans beef broth
10. 4 cups diced fresh sweet potatoes
11. 1 (28-ounce) can diced tomatoes, undrained
12. 1 1/2 teaspoons red curry powder

Instructions

1. In a large resealable plastic bag, combine flour, salt, and pepper; add pork. Seal bag, shake to coat pork. Remove pork from bag and discard marinade.
2. In a large Dutch oven, heat oil over medium-high heat. Add pork, and cook, stirring occasionally, 5 minutes, or until browned. Add onion, pepper, and garlic. Cook 5 minutes, stirring occasionally.
3. Add beef broth, sweet potatoes, tomatoes, and curry powder. Bring to a boil, reduce heat, and simmer, 20 to 25 minutes, or until potatoes are tender.